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Receta Nevada Cowboy Chili
by Global Cookbook

Nevada Cowboy Chili
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  Raciónes: 12

Ingredientes

  • 1/2 c. Lard
  • 3 med Onions, coarsely minced
  • 2 x Bell peppers
  • 2 x Celery stalks, coarsely chop
  • 1 Tbsp. Jalapeno peppers, pickled
  • 8 lb Coarse grind beef chuck
  • 30 ounce Stewed tomatoes
  • 15 ounce Tomato sauce
  • 6 ounce Tomato paste
  • 8 Tbsp. Grnd Red warm chili
  • 4 Tbsp. Grnd Red mild chili
  • 2 tsp Grnd Cumin
  • 3 x Bay leaves
  • 1 Tbsp. Liquid warm pepper sauce
  •     Garlic salt to taste
  •     Onion salt to taste
  •     Salt to taste
  •     Fresh grnd black pepper
  • 4 ounce Beer
  •     Water

Direcciones

  1. Heat the lard in a large heavy pot over medium-high heat. Add in the onions, peppers, celery, and jalapenos. Cook, stirring, till the onions are translucent/soft. Add in the meat to the pot. Break up any lumps with a fork and cook, stirring occasionally, till the meat is proportionately browned. Stir in the remaining ingredients with sufficient water to cover. Bring to a boil, then lower the heat and simmer, uncovered, for 3 hrs. Stir often. Taste and adjust seasonings.